Red velvet is all the hype these days... I really can't figure out what it's supposed to taste like. I feel like so many people just dye the cake, brownie, or cookie red, and just slap on the red velvet name to it. I have never had a red velvet that has been better than the ones from Sprinkles. If I could, that would be my wedding cake.... maybe I'll just end up making my own from the mixes. I'm going around the web trying to find the perfect recipe... and well.. I'm still searching. The difference in red velvet cakes vs. normal cake seems to be the very little use of cocoa powder (usually dutch processed) and the addition of buttermilk and vinegar ( oh and tons of food dye!) I just want to close my eyes while eating it and say yes, this tastes like red velvet... but I haven't been able to do that yet!My go to red velvet recipe was from Martha Stewart. It was a good one, the texture was super light and fluffy, just wasn't as red velvety as sprinkles. I think I like the crumbles ( will try to find a recipe that uses butter instead of oil next.) This one is from the recipe on bakerella.com. It was alright. It was really dense... and really oily, and way too sweet even with a 25% reduction on the sugar. Oh well, people ate it. Some enjoyed it. I am now left with 5 cupcakes to my disposal... which probably means dinner, breakfast, and lunch for the next few days :)
Today was the last day of removables (full and partial dentures,) so I thought, why not bring some food in. I woke up at 7 to make the frosting, and slowly gathered my things and prepared myself to get through 3 hours of fixing up a bunch of dentures. My morning was filled with fire, wax, carving, and polishing ... 30 weeks of removables.... I can't believe it's actually over. Now, it's time for me to be the heroic dental student that I dreamt about for a long time.... going to be in the oral surgery department sans senior students helping me out... wonder what they're going to throw at me :)
Cheers to the weekend... which hopefully will be filled with a lot of learning. It's my finals week next week. I should step back from baking just a bit.... I think it'd be a dumb reason to fail tests... because of baking and blogging :P
Wilton #1M tip ( first time using it, don't know if I'm a fan of it yet, I still like frosting mini cupcakes more than the regular size)
Recipe: Reduce sugar by 1/2 cup ( and even then it was overwhelmingly sweet!)
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